Dumplings: the most delicious recipe

Dumpling – the most delicious recipe of the famous Russian dish. They are eaten at home throughout the former Soviet empire, as well as by Russian eateries around the world. But where do dumplings come from?

“Siberia!” some might exclaim triumphantly without wondering how one of the world’s least populated and most climate-hostile regions gave rise to a dish made from ingredients typically grown thousands of miles away. Culinary historians have yet to work on where dumplings originate. The most delicious recipes are made from pasta dough with minced beef, fish or mushrooms. This is exactly the mention of this dish in the publication “Notes and Notes of Ekaterina Avdeeva on Siberia”, published in 1837.

It is authentically known that the name comes from “pelnyan” (pelnyan), which literally means “bread with ears” in the Finno-Ugric Komi and Udmurt languages. So, it can be argued that they come from Udmurtia, the Komi Republic and the Perm Territory. Although the shape and filling of dumplings are very similar to the Chinese wonton, as well as the Kazakh tushpara.

Whatever the origin and no matter how many analogues there are, all dumplings, the most delicious recipes, have something in common: thin elastic dough and amazing minced meat inside. It is quite clear that dumplings are also an effective means of preserving meat. Frozen, they can be stored for 6 months or more. How to cook dumplings: read the most delicious recipes in our publication.

Dumplings with minced pork and beef

There is something universal in dumplings – we all love the combination of the most delicate dough and meat filling with a creamy sauce. Tiny portions are also generously drizzled with oil, sprinkled with fragrant black pepper and a pinch of freshly chopped dill. You can also experiment and serve them with other fragrant herbs, it will be delicious! Dumplings prepared with your own hands, according to the most delicious recipe, will become a favorite treat for your whole family.

Prepare for the dough:
– 700 g flour;
– 2 eggs;
– 200 ml of water;
– 1 tsp salt.

For the meat filling:

– 250 g of beef pulp;

– 250 g of pork pulp;

– 1 onion;

– 1 tsp salt;

– 0.5-1 tsp ground pepper.

To the broth:

– 1-3 bay leaves;

– 3-4 peas of allspice;

– 1 onion.

Cooking steps:

Step #1

For serving, also prepare butter, sour cream, fresh chopped herbs, ground pepper. Measure 600 g of flour into a bowl, sift in a slide.

Step #2

Make a well in the center, break the eggs, throw in a pinch of salt. Slightly shake the eggs with a fork with salt, pour in the water. Gradually mix the flour into the liquid mass with your hands. If there is not enough flour, add the remaining 100 g to make a solid dough for dumplings. The most delicious dough recipes involve a long kneading for 5-7 minutes. Cover with cling film and refrigerate for 30 minutes. In the meantime, prepare the filling.

Step #3

Pass the meat through a meat grinder with a fine sieve.

Step #4

Peel the onion, also pass through the meat grinder to the meat.

Step #5

Salt, add pepper, knead the minced meat. By this time the dough should be ready.

Step #6

Remove the dough from the refrigerator and roll out on a lightly floured work surface. For best results, use a dumpling mold. The most delicious recipes are obtained with dough, about 1.5-2 mm thick. Sprinkle the form with flour, put the dough on it. Place a mince filling in each well. For convenience, wet your hands with water. Roll out the second layer similar, put on top of the filling. Sprinkle with flour, roll out with a rolling pin, pressing so that the portions separate (cut through the shape).

Step #7

If there is no form, you can sculpt by hand. To do this, roll out a thin layer of dough. Using a shot glass, cut out discs of dough about 4-6 cm in diameter. Place a teaspoon of the filling in the middle of each disc and fold in half to make a half-moon shape for dumplings. The most delicious recipes are molded with fingers carefully so that the edges stick together. Then fold again so that the edges of the crescent are connected.

Step #8

Formed dumplings can be frozen. To do this, sprinkle the board with flour, lay out the portions so that they do not touch each other. Put in the freezer for 1-1.5 hours, then transfer to a bag for storage in the freezer.

Step #9

To cook dumplings, bring a large pot of salted water to a boil. Throw a peeled onion into it, cut crosswise, but not completely. Add bay leaves and peppercorns for a fragrant broth on dumplings according to the most delicious recipe.

Step #10

Spread portions in boiling water, cook after boiling for about 5 minutes each.

Step #11

Ready dumplings can be served with or without broth. To serve, place portions on plates, brush generously with butter. If you like, pour in a ladleful of broth from the pot where they were cooked. Add a pinch of pepper, herbs and serve. To serve without broth, prepare sour cream.

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+65 8875 7033

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